Recipe description
September 26, 2026
Adzuki Bean Artichoke Curry with Coriander
A fiber-rich plant-based curry with artichoke, adzuki beans, and fresh coriander.
High Fiber
Whole Grains
Plant Based
89%
General Gut Health Match
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Overall
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from adzuki beans, artichoke, onion, and tomato.
- Combines diverse plant foods, herbs, and spices for a broad range of flavors and polyphenols.
- Provides plant protein and healthy fats with minimal added sugar.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Bean, red
1
cup
Artichoke
1
cup
Coriander
2
tablespoon
Onion
1
piece
Garlic
2
clove
Ginger
1
teaspoon
Curry powder
2
teaspoon
Turmeric
1
teaspoon
Coconut milk
1
cup
Oil, olive
1
tablespoon
Tomato
1
piece
Vegetable broth
1
cup
Salt
1
teaspoon
Black pepper
1
teaspoon
Instructions
1
Rinse the adzuki beans and simmer in water until tender, about 30 minutes, then drain.
2
Chop the onion, crush the garlic, and grate the fresh ginger.
3
Heat olive oil in a pan and sauté the onion until soft and translucent, about 5 minutes.
4
Add the garlic, ginger, curry powder, and turmeric, and stir for 1 minute until fragrant.
5
Stir in the chopped tomato and cook for 2 minutes until it begins to break down.
6
Add the cooked adzuki beans, artichoke pieces, coconut milk, and vegetable broth.
7
Simmer gently for 10-12 minutes until the sauce thickens and the flavors combine.
8
Season with salt and black pepper to taste.
9
Serve hot, topped with freshly chopped coriander.
More Recipes For Your Gut
Nutrition
590 kcal
Calories
23 g
Protein
88 g
Carbohydrates
20 g
Fiber
11 g
Sugar
20 g
Fat
12 g
Saturated fat
2.8 g
Salt
FAQ
How many servings does this adzuki bean artichoke curry make?
The recipe makes 2 servings.
How do I prepare the adzuki beans?
Rinse them, simmer in water until tender for about 30 minutes, and drain. Cooking time may vary, so check the package instructions.
Can I use canned adzuki beans?
Yes. Use cooked, drained beans and add them with the artichokes, coconut milk, and broth. Reduce the simmering time if needed.
Can I use canned or jarred artichokes?
Yes. Drain them well, cut them into pieces, and add them as directed.
Is this curry vegan?
It is vegan when the vegetable broth and curry powder contain no animal-derived ingredients.
Is this curry gluten-free?
The listed ingredients are naturally gluten-free, but check the labels of the vegetable broth and curry powder for possible gluten-containing additives.
How can I adjust the curry's flavour?
Add more or less curry powder, black pepper, or ginger to taste. You can also add chilli if you want more heat.
What can I use instead of coconut milk?
Use an unsweetened plant-based cooking cream or extra vegetable broth. The curry will be less creamy.
How should I store and reheat leftovers?
Refrigerate leftovers in a covered container and use within 3 days. Reheat gently until piping hot, adding a little broth if the sauce thickens.
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